Mix everything in a medium bowl, using a fork to gently combine. Scoop out balls, about 2 teaspoon size of the mix. Roll gently to cover in your topping of choice. Store tightly covered in the refrigerator till trail time.

To carry:

Pack in a small plastic box to protect. A lightweight 'sandwich box' works well and can do double duty as a dinner bowl afterward!

Notes

Notes:We use a 'disher' to do the scooping, these can be found in any well stocked kitchen department. They keep your hands mess free and make evenly sized truffles!Use any nut butter (or even sunflower butter!) to your liking. Natural style butters (where the oil separates) will result in a softer truffle, where the mixed kind is firmer.this recipe was featured in the November/December issue of Washington Trails Magazine on page 27.http://www.wta.org/trail-news/magazine